Slight OT: you could use casein rather than whey protein, which will result in a thicker shake adjusted for volume. Of course, you could also just eat whole foods, which would be the superior option.

^^^ This. And to answer your question OP, I add 1/4 teaspoon of xanthum gum to 300 ml of shake to make it kinda thick. It isnt gloopy thick but it is pretty milkshake-like. Experiment yourself a bit but do not use too much as you will begin to taste it and it will not be nice.

Slight OT: you could use casein rather than whey protein, which will result in a thicker shake adjusted for volume. Of course, you could also just eat whole foods, which would be the superior option.

Yeah, I know casein is thicker, but I don't want to go out of my way to buy it, as I usually only buy whey. And normally I make oatmeal with milk and whey, so I don't need to use guar or xantham, but with me being out of commission for a while and hence eating less, I want to make the best out of shakes (and before you ask, it's one shake a day purely because I have lots of whey lying around and where I'm at it's cheaper than getting meat ).

Originally Posted by mike201011

^^^ This. And to answer your question OP, I add 1/4 teaspoon of xanthum gum to 300 ml of shake to make it kinda thick. It isnt gloopy thick but it is pretty milkshake-like. Experiment yourself a bit but do not use too much as you will begin to taste it and it will not be nice.

Do you know how much that 1/4 of a teaspoon is in grams? I don't have gum yet, as I wanted to make sure I don't have to add a whole lot prior to actually buying it.

"In all things there is a poison and there is nothing without a poison. It depends only upon the dose whether a poison is a poison or not." ~ Paracelsus